PUMPKIN CORNMEAL DOUGHNUTS
Doughnuts and doughnut holes made with cornmeal and rich pumpkin puree are in keeping with the season. Roll some in confectioners' sugar and others in a mixture of cinnamon and sugar. A tall glass of apple cider is the perfect accompaniment.
Provided by Martha Stewart
Categories Pasta and Grains
Yield Makes about 14 three-inch doughnuts and 14 doughnut holes
Number Of Ingredients 14
Steps:
- Sift flour, baking powder, salt, 1/2 teaspoon cinnamon, and allspice together into a large bowl. Add orange zest and cornmeal; mix until combined. Set aside.
- In an electric mixer fitted with the paddle attachment, beat the eggs and 1/4 cup granulated sugar until the mixture is pale yellow, about 5 minutes. Add condensed milk, and beat well. Add the pumpkin and melted butter, and beat until combined. Add the reserved flour mixture, and mix until the dough holds together. Cover the dough with plastic wrap, and refrigerate overnight.
- Heat the vegetable oil in a large deep pan over medium heat until a deep-frying thermometer reads 365 degrees.
- While oil is heating, roll out the dough on a lightly floured surface to about 1/3 inch thick. Using a 3-inch doughnut cutter, cut out doughnuts, and set aside. Reroll scraps of dough, and continue to cut out more doughnuts. Mix together remaining 1/2 teaspoon cinnamon and 1/4 cup sugar in a small bowl, and set aside.
- Add 4 doughnuts to hot oil; fry until golden brown, about 1 1/2 minutes. Turn doughnuts over; fry until golden brown, about 1 minute more. Transfer doughnuts to several layers of paper towels to drain. Repeat until all doughnuts have been fried.
- Roll half the warm doughnuts, one at a time, in cinnamon sugar to coat. Transfer to a serving platter. Dust remaining doughnuts with confectioners' sugar. Transfer to the serving platter. Serve warm.
CRISPY CORNMEAL DROP DOUGHNUTS
These are my rendition of a sweet hush puppy. They are quick and easy to make and are great for breakfast or with coffee. I like them plain, but they are yummy rolled in cinnamon and sugar, too.
Provided by SeedyMe NC
Categories Bread Quick Bread Recipes
Time 40m
Yield 24
Number Of Ingredients 10
Steps:
- Heat oil in deep-fryer to 375 degrees F (190 degrees C).
- In a bowl, combine the flour, cornmeal mix, sugar, cinnamon, and nutmeg. In a separate bowl, beat the egg together with the buttermilk. Gradually add the egg mixture to the dry ingredients, stirring with a fork or whisk until only slightly lumpy. Be careful not to overmix.
- Carefully drop batter by the rounded teaspoonful into hot oil, and fry until golden brown. Drain and cool on a paper towel-lined plate. Roll balls in a small amount of cinnamon mixed with sugar, if desired, or just enjoy plain!
Nutrition Facts : Calories 718.6 calories, Carbohydrate 11.8 g, Cholesterol 8.6 mg, Fat 75.5 g, Fiber 0.5 g, Protein 1.1 g, SaturatedFat 12.8 g, Sodium 98.1 mg, Sugar 6.5 g
FROSTED PUMPKIN DOUGHNUTS
Our three children grew pumpkins to sell. During harvest, it was time to make these scrumptious doughnuts. The orange frosting is super. -Connie Simon, Reed City, Michigan
Provided by Taste of Home
Categories Desserts
Time 50m
Yield about 3 dozen.
Number Of Ingredients 18
Steps:
- In a large bowl, beat eggs, sugar and butter until smooth. Beat in pumpkin and lemon juice. Combine flour, baking powder, baking soda, salt, cinnamon and nutmeg; gradually add to pumpkin mixture alternately with milk. Cover and refrigerate for 2 hours. , Turn onto a lightly floured surface; knead 5-6 times. Roll to 3/8-in. thickness. Cut with a lightly floured 2-1/2-in. doughnut cutter. , In an electric skillet or deep-fat fryer, heat oil to 375°. Fry, a few at a time, until golden brown on both sides. Drain on paper towels. Combine frosting ingredients; dip tops of warm doughnuts into frosting.
Nutrition Facts : Calories 184 calories, Fat 7g fat (1g saturated fat), Cholesterol 14mg cholesterol, Sodium 111mg sodium, Carbohydrate 29g carbohydrate (16g sugars, Fiber 1g fiber), Protein 3g protein.
BAKED PUMPKIN DOUGHNUTS
These fuss-free (no electric mixer needed!) pumpkin doughnuts are flavored with cinnamon and nutmeg, classic spices we associate with fall. But they're also loaded with pumpkin pureé, which makes them moist and flavorful and gives them their orangey hue. They're finished with a simple - and forgiving - vanilla glaze that sets beautifully. If your glaze is too thick to dip, just add a little more milk. If your glaze is too thin and runs off the doughnut, add a little more confectioners' sugar.
Provided by Vallery Lomas
Categories cakes, quick breads, dessert
Time 40m
Yield 12 doughnuts
Number Of Ingredients 16
Steps:
- Place a rack in the center of the oven and heat to 375 degrees. Coat 2 (6-cavity) doughnut pans with nonstick cooking spray.
- Make the doughnuts: In a medium bowl, whisk together flour, cinnamon, baking powder, salt, nutmeg and baking soda.
- In a separate large bowl, whisk together the sugar and oil. Add the eggs and vanilla extract, and whisk until the mixture is thick and yellow, 1 to 2 minutes. Whisk in the pumpkin purée until smooth and combined.
- Sift half the dry ingredients into the wet and stir until just combined. Add the milk and stir to combine. Sift in the remaining dry ingredients and stir until just combined.
- Use a 1/4 cup measuring cup to pour batter into each doughnut cavity. Bake until the doughnuts are browned, separating from the edges of the pan, and springy when touched, 15 to 20 minutes.
- Remove the pans from the oven and transfer them to a wire rack to cool for 5 minutes. Remove the doughnuts from the pans and allow to cool completely for about 30 minutes.
- As the doughnuts cool, make the glaze: In a medium bowl, combine confectioners' sugar, milk and vanilla extract and whisk to combine until desired consistency. The glaze should drip slowly, not run, down the sides of the doughnut; add more milk if needed to thin it or more confectioners' sugar if needed to thicken it. Working one at a time, dip the top half of each cooled doughnut into the vanilla glaze. Serve immediately, or let cool completely, then store in an airtight container in a single layer for up to 3 days.
BAKED PUMPKIN DOUGHNUTS
Provided by Valerie Bertinelli
Categories dessert
Time 1h
Yield 16 servings
Number Of Ingredients 13
Steps:
- For the doughnuts: Preheat the oven to 350 degrees F.
- Whisk the flour, pumpkin pie spice, baking powder and salt together in a medium bowl.
- Beat the pumpkin puree, sugar, vegetable oil, butter, vanilla and eggs and together in another large bowl until smooth.
- Add the flour mixture to the pumpkin mixture and beat until just combined.
- Fill three 6-cup nonstick doughnut pans with the batter so that each mold is almost full. Smooth the tops with a moistened finger.
- Bake the doughnuts until a wooden pick inserted into the center comes out clean, about 15 minutes. Invert the doughnuts onto a cooling rack.
- For the topping: Stir the sugar and cinnamon together in a shallow bowl. Working one at a time, brush the doughnuts all over with butter, then dip them in the cinnamon sugar to coat. Serve warm or at room temperature.
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PUMPKIN CAKE DOUGHNUTS RECIPE | KING ARTHUR BAKING
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4.6/5 (292)Calories 290 per servingTotal Time 30 mins
- If you don't have doughnut pans, you can bake these in a standard muffin tin; they just won't be doughnuts., To make the batter: Beat together the oil, eggs, sugar, pumpkin, spices, salt, and baking powder until smooth., Add the flour, stirring just until smooth., Fill the wells of the doughnut pans about 3/4 full; use a scant 1/4 cup of batter in each well.
- If you're making muffins, fill each well about 3/4 full; the recipe makes about 15, so you'll need to bake in two batches (unless you have two muffin pans)., Bake the doughnuts for 15 to 18 minutes, or until a cake tester inserted into the center of one comes out clean.
- If you're making muffins, they'll need to bake for 23 to 25 minutes., Remove the doughnuts from the oven, and after about 5 minutes, loosen their edges, and transfer them to a rack to cool., To coat: While the doughnuts are still warm (but no longer fragile), gently shake them in a bag with the cinnamon-sugar.
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